Day 1: Lee, David K., Leanne, Mark, Myrna , Jeffrey and Janet, we made 154 Peach and 189 Apricot Hamantashen (= 343).
Day 2: Thanks to Lee, David K, Myrna, Jeffrey and Janet, we made 48 Apricot, 201 Poppy Seed, 140 Date, and 92 Cherry Hamantaschen (= 481).
Day 3: Thanks to Myrna, David K , Mark, Leanne, Janet & Jeffrey with Camera Shy PD reporter John Burgess (he wouldn’t pose for a picture), using up the remaining dough with enough filling to fill, we made 27 Apricot, and 67 Cherry Hamantashenn(=94).
Grand total is 918 Hamantashen, using 19 batches of dough made by Lee Feinstein and Jeffrey Stein-Larson (that’s over 20 lbs of dough). Lee Feinstein made the Peach, date and apricot fillings. Leanne made the Poppy seed filling (for MonTaschen), and Myrna made the Cherry filling.
Thank you all for a job well done!
PS=How did hamantaschen come to be our traditional Purim cookie? Rabbinical explanations abound, involving hats, ears and so on. But we know this much: Hamantaschen owes its Yiddish name and three-cornered form to an 18th Century German dessert craze for dough filled with poppy seeds, called “poppy pockets,” or MonTaschen. To European Jews, Mon sounded awfully like Haman, the villain of Purim, so so punny folks began calling them HamanTaschen and eating them as a Purim treat. By the turn of the 19th century, the nickname had gained such wide popularity that “hamantaschen” had simply become the cookie’s new name.
2023 Hamantaschen recipes made in CBA Kitchen
In the Press Democrat